Pumpkin Butterscotch Cookie Bars Recipe

If you’re looking for a cozy, fall-inspired treat that feels like a warm hug in every bite, this Pumpkin Butterscotch Cookie Bars Recipe is exactly what you need. I absolutely love how these bars combine the natural sweetness and moisture of pumpkin with the rich, buttery goodness of butterscotch chips. They’re moist, chewy, and just the right balance of spiced flavors that scream autumn.

When I first tried this Pumpkin Butterscotch Cookie Bars Recipe, I was amazed at how simple it was to pull off but tasted so impressive. It’s perfect for gatherings or that afternoon coffee break when you want something homemade but fuss-free. Plus, with the cream cheese frosting and a drizzle of melted chocolate, it transforms ordinary cookie bars into a luscious dessert that my family goes crazy for every single time.

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Ingredients You’ll Need

Each ingredient in this Pumpkin Butterscotch Cookie Bars Recipe plays a key role in building flavor and texture. As you gather your supplies, keep in mind that fresh pumpkin pie spice makes a big difference, and using high-quality butterscotch chips really brings out that signature sweetness.

• All purpose flour: Look for Gold Medal or your favorite brand for consistent texture.
• Baking soda: Helps these bars rise lightly without turning cakey.
• Salt: Balances the sweetness, enhancing all the flavors.
• Pumpkin pie spice: Mixing cinnamon, nutmeg, and clove-like spices gives that classic autumnal note.
• Ground cinnamon: Adds warmth and depth to the spice blend.
• Granulated sugar: For sweetness with a little crunch.
• Brown sugar: Adds moisture and a touch of caramel flavor.
• Melted unsalted butter: For richness and tender crumb—don’t skip this!
• Large egg whites: Help bind the ingredients while keeping it light.
• Pumpkin puree: The star of the show—moistens and flavors without heaviness.
• Pure vanilla extract: Enhances sweetness and rounds out the spices.
• Butterscotch chips: For pockets of buttery, sweet goodness throughout the bars.
• 1/3 less fat cream cheese, softened: For the tangy, creamy frosting layer.
• Powdered sugar: Sweetens and smooths the frosting.
• Melted semi-sweet chocolate: Drizzled on top to balance sweetness and add a bit of elegance.
• Vanilla extract (for frosting): A little extra flavor lift in the frosting makes a big difference.

Variations

I like to keep this Pumpkin Butterscotch Cookie Bars Recipe pretty classic, but it’s fun to switch things up depending on what I have on hand or the occasion. Don’t be afraid to get creative—you’ll find that small tweaks can make a big difference!

• Add Nuts: I sometimes toss in chopped pecans or walnuts for a pleasant crunch that pairs wonderfully with the soft bars.
• Spice it Up: Increase the cinnamon and pumpkin pie spice if you like a more intense autumn flavor punch.
• Swap Chips: Instead of butterscotch chips, you can try white chocolate or even dark chocolate chips to change the flavor profile.
• Dairy-Free Version: Use coconut oil instead of butter and dairy-free cream cheese to make these bars allergy-friendly.

How to Make Pumpkin Butterscotch Cookie Bars Recipe

Step 1: Prep and Mix Your Dry Ingredients

Start by preheating your oven to 350°F and lightly spraying a 9×13-inch pan with cooking spray. In a large bowl, whisk together the flour, baking soda, salt, pumpkin pie spice, and cinnamon until well combined. This is where those warm, cozy flavors start to build, so take a moment to enjoy that wonderful scent!

Step 2: Whisk Sugars and Wet Ingredients

In another bowl, whisk both sugars with melted butter, egg whites, pumpkin puree, and vanilla extract until the mixture becomes light and fluffy. This aeration is important for giving your bars that perfect soft texture, so don’t rush it.

Step 3: Combine Wet and Dry

Now, slowly add the dry ingredients into your wet ingredients in two parts, mixing just until incorporated and smooth. If the batter looks a little crumbly rather than nice and smooth, add a drop of water at a time to reach the right consistency. You want something easy to spread but not runny.

Step 4: Fold in Butterscotch Chips and Spread

Gently fold the butterscotch chips into the batter—these little pockets of sweetness are what make this Pumpkin Butterscotch Cookie Bars Recipe a standout. Spread the mixture evenly into your prepared pan using the back of a measuring cup to smooth the top.

Step 5: Bake to Perfection

Bake for 14-16 minutes until the edges turn light brown and a toothpick inserted in the center comes out clean or with just a few crumbs. Be careful not to over-bake here—that’s the secret to moist, chewy bars. Once done, allow them to cool completely on a wire rack before frosting.

Step 6: Mix Cream Cheese Frosting & Drizzle Chocolate

While your bars cool, whip together softened cream cheese, powdered sugar, and vanilla for the frosting. Spread this evenly on top of the cooled bars. Then melt your semi-sweet chocolate (I find microwaving in 15-second increments and stirring works best) and drizzle it over the frosting for that extra special touch.

Step 7: Slice and Serve

Once the chocolate has set, cut into 15 large squares and then slice each square diagonally to create charming triangles. Store these Pumpkin Butterscotch Cookie Bars in the fridge until you’re ready to enjoy them.

How to Serve Pumpkin Butterscotch Cookie Bars Recipe

Garnishes

I usually keep the garnishes simple—a light dusting of cinnamon or a few extra butterscotch chips sprinkled on top before the frosting sets. Sometimes, I add a handful of toasted pumpkin seeds for a little crunch and seasonal flair that looks beautiful and tastes amazing.

Side Dishes

This recipe pairs beautifully with a hot cup of spiced chai or a creamy latte—perfect for cozy mornings or afternoon breaks. I’ve also served it alongside vanilla bean ice cream for a dreamy dessert plate that impresses guests every time.

Creative Ways to Present

For holiday parties, I love arranging these bars on a wooden board with fresh autumn leaves and candles around for ambiance. You can also stack them in a decorative tin as a gift or cut into smaller bite-sized pieces for a festive cookie tray that everyone will reach for first.

Make Ahead and Storage

Storing Leftovers

Store any leftover Pumpkin Butterscotch Cookie Bars in an airtight container in the refrigerator. They keep beautifully for up to 4 days, and the flavors actually deepen overnight, so they’re just as tasty (if not better!) the next day.

Freezing

I’ve frozen these bars successfully by wrapping individual pieces in plastic wrap and then placing them in a freezer-safe bag. They stay fresh for up to 2 months—just thaw in the fridge overnight before serving.

Reheating

If you prefer your bars slightly warm, reheat them briefly in the microwave for 10-15 seconds. I recommend doing this after removing the frosting and chocolate drizzle or else they might get too melty. Alternatively, enjoy them cold—either way, they’re delicious!

FAQs

Final Thoughts

This Pumpkin Butterscotch Cookie Bars Recipe is one of those gems that I keep coming back to every fall because it’s easy, delicious, and loved by pretty much everyone I know. I hope you find it just as comforting and versatile in your kitchen as I do—whether it’s for a simple family dessert or a festive party treat, these bars bring a little seasonal joy to any day. So go ahead, give them a try; I bet they’ll quickly become a favorite in your home too!

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